NEW YORK TIMES BESTSELLER * The&nbsp;author of Plenty teams up with Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. IACP AWARD FINALIST * NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review * NPR * The Washington Post * The Guardian * The Atlanta Journal-Constitution * National Geographic * Town & Country * Epicurious "Bold, innovative recipes . . . make this book truly thrilling."--The New York Times Level up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine. With main courses, sides, desserts, and a whole pantry of "flavor bombs" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking.

Ottolenghi Flavor: A Cookbook

Cookbooks, Food & Wine

Ottolenghi, Yotam

Belfrage, Ixta

Wigley, Tara

Cooking by Ingredient

Ten Speed Press+

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food.\nIn this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.\nOttolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works.\nThe book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:\nProcess explains cooking methods that elevate veg to great heights; 
Pairing identifies four basic pairings that are fundamental to great flavour; 
Produce offers impactful vegetables that do the work for you.\nWith surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

Ottolenghi FLAVOUR

Ebury Press

100 recipes for everyday eating with built-in wow factor, from the Ottolenghi protégé and co-author of Ottolenghi Flavor shaking up the food world.\n“This is such a beautiful and joyful book!”—NIGELLA LAWSON\nONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit\nMEZCLA means mix, blend, or fusion in Spanish, and in her first solo cookbook, Ixta Belfrage—loved for her inventive ingredient combinations—shares her favorite mezcla of flavors. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savor the process), here are one hundred bold, impactful recipes inspired by Italy, Brazil, Mexico, and beyond.\nThere are quick, flavorful recipes such as Giant Cheese on Toast with Honey and Urfa Butter, Piri Piri Tofu with Crispy Orzo, and Chicken with Pineapple and 'Nduja, as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto, Sticky Coconut Rice Cake with Turmeric Tomatoes and Shrimp Lasagna with Habanero Oil.\nCreative, colorful, and always delicious, this is food for every day and every occasion.

Mezcla: Recipes to Excite [A Cookbook]

Reference

Product Description Tras Cocina simple y Exuberancia, vuelve el mago de las verduras con un libro completamente innovador.En este libro innovador, Ottolenghi y Belfrage renuevan los cánones de la cocina vegetariana y la llevan a un nivel superior. Dividido en tres partes, donde se explican métodos culinarios como el braseado, los cuatro emparejamientos básicos de las verduras entre ellas y la gama de intensidad de sabor, esta obra desvela cómo explotar el máximo potencial de las verduras de cada día para crear una cocina extraordinariamente sabrosa.Sus más de cien recetas, acompañadas de impactantes fotografías, harán las delicias de los seguidores de Ottolenghi y de todos los amantes de las verduras.ENGLISH DESCRIPTIONFlavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food.In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works.The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:Process explains cooking methods that elevate veg to great heights;Pairing identifies four basic pairings that are fundamental to great flavour;Produce offers impactful vegetables that do the work for you.With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving. Review La crítica ha dicho…«El título, Sabores, ya te prepara para lo que encontrarás en el libro. Si además lo firma Ottolenghi, puedes estar seguro de que estás ante algo muy especial.» —National Post«Sabores se distingue por el énfasis en las explicaciones: describe con todo lujo de detalles las técnicas de cocción y los maridajes de sabores resultantes de estas recetas.» Chatelaine«La publicación de un nuevo recetario de Ottolenghi siembre es un acontecimiento, y Sabores, basado en la cocción de verduras, es una verdadera joya.» —Montreal Gazette«El carnívoro de la casa no echará nada en falta al degustar estos irresistibles platos.»—Vancouver Sun«En su último recetario, Ottolenghi desglosa los fundamentos de la cocina junto a su mano derecha y colaboradora Ixta Belfrage. […] Una forma de cocinar enteramente nueva y, sobre todo, muy sabrosa.» —BC Living About the Author Yotam Ottolenghi llegó al mundo de la cocina después de un periplo cuando menos curioso: cursó un máster en Filosofía y Literatura mientras trabajaba en un periódico israelí, y decidió dar un giro radical a su vida instalándose en Londres en 1997. Allí empezó a trabajar como ayudante de repostero en Capital, y después ejerció el oficio en locales como Kensington Place, Launceston Place, Maison Blanc y Baker and Spice, para emprender más tarde su propia aventura, que lo ha llevado a crear una cadena de restaurantes y tiendas de comida en los barrios de Notting Hill, Islington, Belgravia y Kensington. En 2011 abrió su restaurante, NOPI, en Picadilly. Es autor de varios libros superventas de cocina y estrella de diversos programas de televisión, entre ellos uno de Channel 4 dedicado a la comida mediterránea. Salamandra publicó Jerusalén en 2015.

Sabores / Ottolenghi Flavor (Spanish Edition)

Baking

Salamandra

Flavour: Heel veel groenten, nog meer smaak

Celebrities & TV Shows

Fontaine Uitgevers

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